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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - August 22, 2008

Cream Cheese Jewel Tart

Serves: 8


        

  Download this recipe.

CRUST
1 frozen pie crust, (from 15-ounce package) or Pastry for One-Crust Pie recipe in Desserts, Cakes & Pies

FILLING
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 tablespoon orange liqueur, or orange juice
4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)
1/3 cup red currant jelly, melted


1. Heat oven to 450°F. Prepare pie crust for one-crust baked shell using 9-inch tart pan with removable bottom. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

2. In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell.

3. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.


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